Feeding fussy kids
Feeding fussy kids
Children can be notoriously fussy eaters, but you can make eating fun and healthy at the same time if you choose the right foods.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp coconut oil, tallow, duck fat or other good-quality fat
- 3 cloves garlic, minced
- 4 shallots, chopped
- 2 tsp peeled & grated fresh ginger
- 600g free-range chicken mince
- 120g shiitake mushrooms, chopped
- 2 tbsp wheat-free tamari or coconut aminos
- 1 tbsp fish sauce, plus more to serve
- 1 tbsp raw honey (optional)
- 1 225g tin water chestnuts, drained & finely chopped
- 4 spring onions, finely chopped
- 1 small carrot, chopped or grated
- 1 fresh long red chilli, deseeded & chopped (optional)
- 100g bean sprouts
- 8 iceberg lettuce leaves, washed & dried
- Fresh coriander leaves, torn, to serve
- Lime wedges, to serve
Method
- Heat a wok or large frying pan over medium–high heat. When hot, add the coconut oil and swirl around the wok. Add the garlic, shallots and ginger and cook for 1 minute. Add the chicken and mushrooms and cook for a further 4–5 minutes, stirring occasionally, until cooked through and browned. Add the tamari, fish sauce and honey, if using, and toss to mix. Next, add the water chestnuts, spring onions, carrot and chilli, if using, and keep stirring until the mixture is well combined. Cook until heated through (2–3 minutes). Remove from the heat, mix in the bean sprouts and check for seasoning, adding more fish sauce or sea salt if needed.
- To serve, place the lettuce cups on a large communal serving platter or four plates. Top each with some of the chicken mixture and garnish with coriander leaves and lime wedges.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
